Choux pastry rectangle with mascarpone and currant cream

For 6 pieces
  • 75 ml milk
  • 45 g Butter
  • 1 Pinch Salt
  • 120 g flour
  • 3 eggs (size M)
  • 2 sheet gelatine
  • 250 g Mascarpone
  • 200 g whole milk– Yoghurt
  • 50 g Sugar
  • 1 Glass (340 g) red currant jam
  • baking paper
60 minutes
very easy
Bring milk, 75 ml water, butter and salt to the boil in a saucepan. When the fat is completely melted, add flour at once. Stir with a wooden spoon until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump.
Put in a bowl, stir in 1 egg immediately. Approx. Let cool for 10 minutes. Gradually stir 2 eggs into the batter.
Pour the dough into a piping bag with a center hole nozzle. Squirt the choux pastry in strips onto a baking sheet lined with baking paper so that two rectangles (approx. 10 x 30 cm) are created. Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: see
manufacturer) for 15–20 minutes. Take out of the oven andlet cool down.
Soak gelatine in cold water. Enclose 1 choux pastry rectangle with a rectangular cake frame (or make a frame out of aluminum foil). Mix the mascarpone, yoghurt and sugar to a smooth cream.
Squeeze out the gelatine, dissolve it and stir in with 5 tablespoons of the mascarpone cream. Stir gelatine into the rest of the mascarpone cream. Stir in 3/4 of the jam in a light strip and spread it on the choux pastry base.
Put the second choux pastry base on top as a lid and chill for about 2 hours.
Remove the choux pastry slices from the frame and decorate with the rest of the jam.
1 piece approx:
  • 560 kcal
  • 2350 kJ
  • 10 g protein
  • 29 g fat
  • 62 g carbohydrates


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